At Grandma's house there was no such thing as dinner without the fixings. What I mean by that is rice, salad, feta cheese and chilli. And those fixings always completed the dinner table but also the dish. With that being said, this dish connected me to my Grandma from the first bite. This isn't something she would necessarily make but one bite alone sent me back to all those family dinners sat around a dining table in her flat. Every stew is ugly delicious but to me, this is a plate of perfection!
*More inspiration* Check out a similar recipe - lamb and okra stew (bamia bil lahma)
Spicy Lamb Stew
Serves 2-4
Ingredients
Stew
1 green pepper
1 onion
4 cloves of garlic
400g diced lamb shoulder
1/2 tbsp all spice
1 tbsp vegeta (vegetable seasoning)
1/2 tbsp extra hot chilli powder (use 1 tbsp if you're using normal chilli powder)
salt and pepper to taste
5 tbsp tomato paste
2 tbsp white vinegar
2 tbsp oil
360 ml hot water
Rice
180g basmati rice
100g vermicelli pasta
1 tbsp vegeta (vegetable seasoning)
2 tbsp butter
480 ml hot water
salt and pepper to taste
Shatta bil limon (Chilli with lime)
juice of 1/2 lime
1 tsp of chilli powder
Method
Stew
Add the vinegar to the uncooked lamb to clean it and rinse with water.
In a medium pot add the oil on a medium heat.
Roughly chop the onion and pepper. Mince the garlic.
When the oil is hot add the onion and garlic.
Cook until the onions start to turn translucent. Then add the pepper and continue to cook.
Once the peppers begin to soften, move the onions, garlic and pepper to side of the pan and sear the lamb.
After the lamb begins to brown, add the all spice, vegeta, chilli powder, salt and pepper, tomato paste and hot water.
Mix well, cover and simmer on a low heat for 60 - 90 minutes. Make sure you stir the pot every now and then so everything cooks evenly and the bottom doesn't burn.
Once the lamb is tender, turn off the heat.
Serve and enjoy!
Rice
Melt the butter on a medium heat in a medium pan.
Rinse the rice. Add the rice and vermicelli pasta to the melted butter.
Toast the rice and vermicelli pasta until the brown a bit - continually stir so it doesn't burn.
Once they change colour, add the hot water, vegeta salt and pepper.
Cover and lower the heat. Cook for 15-20 minutes.
Serve and enjoy!
Shatta bil limon (chilli with lime)
Squeeze the lime into a little bowl.
Add the chilli powder and mix well.
Serve and enjoy!
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